sticky baked chicken drumsticks

recently.
Baby was asked to cook for Jacky and his crew
as he was going to use our living room for his film! hehe
and it was the first time we got to see Jacky in action! haha
he was the director. it was really quite cool (:

so anyways.
baby decided to cook something he thinks everyone would enjoy
and was quick to whip up so that they won’t go all hungry hehe


haha how cute are the chicken drumsticks?
it’s the only way we could fit all 35 of them (:

so here’s the recipe!
hope you guys would enjoy it!

sticky baked chicken drumsticks

(Adapted from Healthy Appetites by Gordan Ramsay)
Serves 5

olive oil
10 chicken drumsticks
salt and black pepper

Glaze :

6 tablespoons honey
3 tablespoon fish sauce
1 1/2 tablespoon light soy sauce
juice of 1 1/2 lemons
3 tablespoons rice wine vinegar
1 1/2 tablespoons sesame oil

Steps :

1. Heat the oven to 200°C/Gas 6. Lightly oil a large baking dish.
Season the drumsticks with salt and pepper and arrange in the dish in a single layer

2. Drizzle over a little olive oil and use small pieces of aluminium foil to wrap around the ends.
Bake in the hot oven for 20 mins.

3. Prepare the glaze in the meantime.
Mix all the ingredients together in a small bowl until evenly combined.

4. Take the chicken out of the oven and pour over the glaze to coat each drumstick.
Return to the oven and bake for another 20-30mins
turning several times until the chicken is tender and nicely glazed

5. Let the chicken rest for a few minutes before serving.

Tip : We served with bread rolls, garlic mash and some cucumber raita.
it balances the sweetness in the chicken dish!
and the sauce of the chicken was really good to go with the roll!

can u see all three of us?
it looks like Cheok is eating Lester’s head! hahaha (:
well. we are being nice hosts when we allowed the crew to have their dinner
and waited till the shoot was over before we tugged in.
little did we know the shoot would last till 10pm haha.
but was still quite fun!

Hainanese Chicken Rice

It’s Friday Night!
and Fridays always mean good food and good company (:
loads of laughter. bad movies on tv. haha
So this week. we decided to cook Hainanese Chicken Rice!
Cause it’s been so long since we got to taste it.
and thanks to ieatishootipost for posting up the recipe!
so we could have it all the way down under!

it was SOOOO good!
and I bought like a super HUGE chicken (2.5kg) haha.
cause I thought Jacky was joining us.
so we ended up having heaps of leftovers.
for lunch and dinner the next day!

so here’s the recipe!
I’ve edited a bit cause there are things we couldn’t get
but it was still YUMMY!
Hope you guys will enjoy it as much as we did!

Five Star Boss’s Homestyle Kampong Chicken Rice Recipe

Chicken :

1 whole Kampong chicken (I couldnt get Kampong chicken, so I just got free range)
70ml sesame oil
60ml light soy sauce
Pandan leaves
60ml concentrated chicken stock (I used stock cubes)
Sliced ginger
5 cloves chopped garlic
Chicken bones (I didn’t have this)

Rice :

Cooking Oil (I left this out cause already had chicken fat!)
Chicken fat
Salt
Shallot oil (I put fried shallots instead)
Pandan leaves

Chilli :

4 heaps tablespoons of Lee Kum Kee garlic chilli sauce
2 tablespoons Soup Restaurant’s Ginger paste
chicken broth

Steps :

For the chicken, bring a pot of water to boil,
making sure that there is enough water so that the entire chicken can be submerged.
Once the water is boiling, put all the ingredients listed above into the boiling water.
Next, dip the chicken into the boiling water and dip it a few times until the skin is cooked.
Once the skin is cooked, leave the chicken under the water to cook.
This is to ensure that the skin does not break.

The cooking time is about 30 minutes for a 1.5kg chicken (So we cooked our 2.5kg chicken for 50mins).
Ensure that the water be kept just below the boiling point during the entire cooking process.


(the chicken was too huge to fit into our other only pot available! haha)

Once chicken is cooked, put the chicken immediately into cool water for a few minutes.
This will stop the cooking process and ensure that the meat will remain tender and the skin crunchy.

To cook the rice, combine the concentrated chicken stock
and the other ingredients listed above with enough water from the chicken broth to cover the rice.
The water level should be as per the normal levels for cooking white rice.
Cook the rice as per the normal method.

To prepare the chilli,
mix the ingredients listed above and put enough to the consistency you like.
You can add a squeeze of lime if you want.
I preferred mine without (:

Cut the chicken up into pieces.
and this is when you need a strong man to do it. haha
that’s my boy (:

the chicken was HUGE!
but it was cooked perfectly.
succulent and juicy!

so first you get the drumsticks and the wings out before you tackle the chicken breast!

just before you serve,
cut abit of spring onion and prepare the sauce to pour over the chicken

the sauce (optional but highly recommend) :

3 tablespoons of light soy sauce
2 splashes of maggi sauce
chicken stock

Just mix them altogether and pour it over the chicken.
REALLY good (:

YUMS! (:
oh yes. we boiled some chicken inerts in the stock which we cooked the chicken as well.
cause we are big fans!
and what is having chicken rice without the inerts? hehe

ENJOY everyone!

Three Cups Chicken (三杯鸡)

Was surfing the web for inspiration for dinner tonight
and came across this on Rasa Malaysia
and boy do they have heaps of asian recipes!
and I came across the three cups chicken recipe.
and it reminded me of all the laughters we had in Taiwan with Haolin
with all their translations. haha
and this is really what it is called in english! haha
ah wells.

anyway. this was a big hit!
Baby loved it.
and the chicken breast was SO tender.
but the texture was like pork, according to baby
probably because of the baking soda.
and it tasted like pork. just with less fat! haha
so we found the cheaper alternative to lean pork!

so here’s the recipe!
hope u guys will enjoy it more than we do!



Ingredients :

1 lb. chicken (I used chicken breast)
6 slices peeled ginger (I used ginger paste)
6 cloves garlic (skin peeled)
2 tablespoons dark sesame oil (I used normal sesame oil)
1 1/2 tablespoon soy sauce
1 1/2 tablespoon Shaoxing wine
1 1/2 tablespoon dark sweet soy sauce (Kecap Manis)
A big bunch of Thai basil leaves (I didn’t have this in the fridge so I just threw in two big handfuls of spinach)
1 tablespoon baking soda (to tenderize the chicken, optional)

I brought this over from Singapore. hehe
it’s super yummy!
and cause I didnt have fresh ginger.
I decided to use this instead (:



Steps :

1. Marinate the chicken with baking soda.
Set aside for 10 minutes before rinsing the chicken off with water.
Make sure the baking soda is completely rinsed off.
Cut the chicken breast into large chunks.
Pat dry the chicken pieces and set aside.

2. Heat up a claypot on high heat and add the sesame oil.
Add garlic and ginger and stir-fry until aromatic.

3. Add in chicken and do a few quick stirs.
Add soy sauce, sweet soy sauce, Shaoxing wine and continue to stir-fry the chicken.
Cover the chicken and lower the heat and simmer for 5 minutes.

4. Add the spinach leaves and stir well with the chicken, cover to cook for 10-15mins.
Serve immediately with rice.

5. Three cups chicken. DONE! (:
Quick and easy!

YUMMILICIOUS! (:

Cheese Stuffed Chicken Wrapped In Bacon with Quinoa

It’s the start of a new week
and I decided to cook something good to get rid of any Monday Blues. haha
Well. it worked. For me at least.
Cause cooking has always been therapeutic to me. (:
and I love it.
Gives me a chance to take a break in the midst of doing my case report that’s due on Thursday. haha
I’m half way there. and I will get there.
so anyways. back to the food!

Baby and I were watching some body builder’s wife’s cooking show sorta. haha
and she cooked quinoa.
knowing we had some lying in the drawer.
I decided to make it for dinner.
Just with a bit more taste. haha

so here’s the recipe! (:
Hope you all will enjoy it as much as we did!
it was YUMS!

cut it into half and the cheese would be oozing out! (:
baby sure enjoyed it. I’m sure you and your loved ones would too!

Ingredients :

Cheese stuffed chicken breast wrapped in bacon

2 chicken breasts
5 slices of bacon
10g garlic herb cream cheese (I used Boursin, and it’s so good)
15g creamy blue cheese

Quinoa

100g quinoa (far too much for the 2 of us haha)
300ml hot water
2 tablespoon olive oil
1/2 yellow onion, chopped
2 cloves of garlic, chopped
4 medium prawns, peeled, deveined and cut into small pieces
6 button mushrooms, sliced
handful of spinach leaves

Steps :

1. Preheat the oven to 200 degrees celcius.
Place the quinoa in a sieve and wash it under cold water.
Transfer it into a pot and pour 300ml of hot water bringing it up to a boil
and lower the fire and boil for 15mins or until all the water is absorbed.
Put it to one side.

2. Slice the chicken breast in the middle to make a pocket.
Cream the garlic herb cheese and blue cheese together.
Stuff half of the mixture into the chicken breast.

3. Place the slices of bacon on the board and place the stuffed chicken over it.
Wrap it to cover the whole chicken breast.
Use a toothpick to hold it all together.

4. Heat the cast iron pan till it’s hot.
Place the bacon-wrapped chicken into the pan and cook it on that side for 4 mins.
Turn it onto the other side and put it into the oven and cook it for 10mins.
Take it out of the oven and leave it to rest while preparing the quinoa.

5. Heat a frying pan and heat 2 tablespoon of olive oil. Fry the onion and garlic till it’s soft.
Add the prawn and mushroom and fry till the mushrooms get soft.
Season with salt and pepper.
Add a handful of spinach and fry till the spinach leaves get soft and tender.

6. Take the pan off the heat.
Pour the cooked quinoa into the pan with the mushrooms and mix till incorporated.

7. Plating : Put the chicken on the plate and scoop a couple of big spoonfuls onto the plate.
Serve with a salad if you want more greens!

ENJOY! (:

Stuffed Chicken Legs with Pea and Broad-bean Risotto

Friday nights are always fabulous dinner nights.
Baby and I try new recipes to cook and bake.
just so to take the stress off that is induced from Uni or work.
and it always works! (:

So this week. Baby decided to make one of the dishes that I have been wanting to try :

It had alot of preparation before you actually get to sink your teeth into the yums.
So thank you for the effort sweets!


so yes. this is what you do to make the stuffed chicken legs

take slices of streaky bacon and lay them side by side
on an oiled big sheet of aluminium foil.

the chicken legs were stuffed with sausage meat, pistachios, parsley and thyme.
wrap the leg to form this round beauty
place it on the slices of bacon
and wrap it into a roll

very carefully twist the sides.
careful not to tear the aluminium foil.

Baby did it in cling wrap first
just so you get to see how it should look like inside! (:

you boil it for 25mins and take it out onto a plate
and chill it in the fridge for 30mins.

take out the foil and you should get something like this!
it should stay in the rolled up shape

pan fry the rolls to crisp up the bacon
till it’s nice and brown

then slice it into thick medallions to show off the inside (:

the pistachios just gives this nice colour to the dish

serve them on a plate of risotto.
YUMS!